Fresh Summer Salsa w/ Cucumber

 

I'll be starting off The Seasonal REAL Food Blog Series with this delicious end of the summer salsa.

Just in case you're not quite ready to let go of summer yet ... this is my favorite salsa ever.  I have been wanting to make this for my husband for a while now, but was a bit nervous about making it since he grew up eating salsa (authentic, real salsa ... not that store bought "New York City Pace Picante" stuff).  I just decided to make it finally, and sure enough, he thought it was delicious and couldn't get enough of it ... although he would have loved it with more spice/heat, but I can't tolerate anything close to what he's used to eating spicy-wise.    

This salsa is seriously delicious, the cucumber makes it so unique and fresh tasting.  It's so so so good!  And even delicious the next day too!

I hope you enjoy this as much as we do.

Stay tuned for all of the other delicious recipes in The Seasonal REAL Food Blog Series coming up soon ... you don't want to miss them!

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Fresh Summer Salsa w/ Cucumber

Make sure to use organic ingredients to keep this salsa super fresh and healthy.

Equipment: Food Processor, Cutting Board, Knife

• 3 large tomatoes, cut into large chunks
• 1 large cucumber (about 12" long), peeled and cut into large chunks
• 1 large handful of cilantro (about 1 cup)
• Juice of 1 lemon
• 3-5 fresh garlic cloves, peeled
• 2-3 fresh jalapenos, halved (remove seeds if you don't like spice/heat)
• 1/2 - 1 teaspoon Celtic sea salt, start with 1/2 teaspoon (See Resources)

1. Wash and prep produce: cut tomatoes into large chunks, peel cucumber and cut into large chunks, cut lemon in half, peel garlic cloves, and cut jalapenos in half {Note: If you do not like too much spice, remove the seeds, or remove the seeds from 2 peppers and leave the seeds in 1 for a mild heat.}.

2. Add all produce, lemon juice and 1/2 teaspoon sea salt to the food processor.  Pulse a few times to do a rough chop, then continue to blend until everything is combined and no chunks are left, about 15-20 seconds.  

3. Taste for desired saltiness.  If you like it saltier, add another 1/2 teaspoon of sea salt.

4. Enjoy as is or refrigerate for later use.  

Yield: About 2 cups salsa

Storage: Store in an air-tight container for up to 3 days.  

Serving Suggestions: Eat as is with chips, or use as a topping or dip on tacos, meat dishes, veggies, and soups.

This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Whole Food Fridays @ Allergy Free Alaska, and Fight Back Friday @ Food Renegade.

Sushi Salad

This salad is so delicious, it ranks in the top 5 salads I have ever had.  It was inspired by a recipe from a cooking class I took many years ago.  I don’t remember who taught the class, but I do remember how good this dish was.

This salad is perfect year round, just make sure to use vegetables that are in season.  Get creative and add whatever vegetables you like.  This also makes a great vegetarian or vegan meal. To make the salad vegan, make sure to omit the honey and use a different unrefined sweetener. 

I hope you enjoy this salad as much as I do. 

Sushi Salad

This salad is so good!  These Asian inspired ingredients add a wonderful fresh flavor to the salad.  Enjoy it for lunch, dinner or a snack.  I even love this for breakfast.   

Equipment: Medium Saucepan w/ Lid, Large Mixing Bowl (non-metal), Small Jar w/ Lid or Small Bowl, Medium Mixing Bowl (non-metal)

• 1 cup sprouted brown rice (See Resources)


• 1 ¾ cups filtered water


• Lettuce greens, washed and dried


• ½ cup organic unfiltered apple cider vinegar (I use Bragg Raw ACV)


• ¼ cup organic extra virgin olive oil


• ¼ cup raw honey or sweetener of choice (I use local raw clover creamed)


• 2-3 tablespoons fresh ginger, peeled and grated


• ½ teaspoon Celtic sea salt (See Resources)


• ½ teaspoon organic kelp granules (See Resources)


• 2 carrots, peeled and diced


• 2 lemon cucumbers or 1 medium cucumber, peeled and diced


• 1 ½ cups daikon radish, peeled and diced


• 1-2 ripe avocados, cut into chunks


• 2 sheets toasted organic nori/seaweed (See Resources)

Optional Additions to the Salad:

• Lacto-fermented raw Kimchi


• Wasabi


• Extra toasted organic nori


• Hot sauce

1.     Cook sprouted brown rice.  Bring water to a boil in a medium saucepan.  Add rice, cover and reduce the heat to a simmer.  Cook about 30 minutes until water is absorbed when you look in the saucepan.  Remove from heat and let stand covered for 10 minutes. 

2.    Prep salad greens.  Wash and dry lettuce.  Tear into small pieces.  Set aside. 

3.    In a small jar or bowl, combine apple cider vinegar, extra virgin olive oil, honey, grated ginger and sea salt.  Cover jar with lid and shake or stir in bowl to combine.  Set aside.

4.    Tear nori into small little pieces, set aside.

5.     Prep carrots, cucumbers, daikon radish and avocados.  Set aside.

6.    In a large mixing bowl, combine warm cooked rice with the ½ of the ginger-vinegar dressing.  Add kelp granules and stir to combine. 

7.     Add diced carrots, cucumbers and daikon radish to the rice mixture.  Stir to combine.

8.    When ready to serve gently fold in the avocado and nori to the portions of rice salad that you’re going to eat. 

9.    In a medium-size mixing bowl, toss the lettuce with the remaining ginger-vinegar dressing or just enough to coat the lettuce.  If you have some leftover, add it to the rice salad mixture.

10.    Serve greens on plates or large bowls and top with rice salad.  Serve with extra nori pieces and optional kimchi, wasabi or hot sauce.     

Yield: About 4-6 servings.

Tip: Make the salad dressing in a jar ahead of time and store in the refrigerator until ready to use. 

Note: The rice and veggie salad keeps well in the refrigerator, so store leftovers and eat the next day.
    
Vegan-Option: Remove honey and substitute with unrefined sweetener or choice.

This post is part of Wellness Weekend @ Diet, Dessert and Dogs, Fresh Bites Friday @ Real Food Whole Health, Fight Back Friday @ Food Renegade, Living Well Blog Hop @ Jo's Health Corner, Freaky Friday @ Real Food Freaks, Foodie Friday @ Not Your Ordinary Recipes, Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine, and Whole Health Weekend Link-Up @ Nourishing Treasures.

Watermelon-Cucumber Juice

Watermelons and cucumbers are in season right now and my family is taking advantage and juicing them as much as we can.  Watermelon-Cucumber is probably my favorite juicing combination.  It’s so delicious and refreshing. 

Watermelon is known for being very cleansing for the whole body, especially for the kidneys.  It's a well-known natural remedy to help break up kidney stones + help prevent them from occurring.  Watermelon is full of antioxidants and is high in vitamin A (beta-carotene) and vitamin C.  It is also very hydrating.     

Cucumbers are high in vitamin C and antioxidants.  They are also known for having cleansing properties and dissolving kidney stones.  Cucumbers are very hydrating due to their high water content.  When juiced, they have a very mild, sweet flavor, which goes well with almost any juicing combination. 

Watermelon-Cucumber Juice

Pretty and pink, this juice has the most beautiful color.  It’s refreshing, hydrating and cleansing. 

Equipment: Juicer

·      4 cups organic watermelon, wash outside rind

·      4 organic lemon cucumbers or 1 large cucumber, washed

1.     Prep juicer, watermelon and cucumbers.  Cut watermelon in half, scoop out chunks of watermelon flesh with a spoon (I place the chunks in a 4 cup measuring cup and fill it).  Cut lemon cucumbers in half, then cut into pieces that fit into your juicer.  

2.    Juice the cucumbers then watermelon. 

My favorite helper, she juiced everything

Pretty and Pink

3.    Serve immediately, drink as is or pour over a small amount of ice. 

My Little Love with her Watermelon-Cucumber Juice

Yield: Makes about 4 cups of juice.

Note: Don’t forget to rinse the juicer parts after juicing.  You don’t want to have dried pulp remnants that your can’t clean off later. 

Tip: I love to fill 2 ice cube trays with the juice and freeze it (I use this + this is great too ... my absolute favorite ice cubes ever).  When I make smoothies, I pop a few cubes in.  The juice cubes are even great in a glass of water, adds a really nice flavor.  1 regular ice cube = 2 tablespoons.

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Disclaimer: ALL information you read on Recipes to Nourish is purely for informational and educational purposes only.  I love to share and share with love, but I am not a health care practitioner.  This information is not intended to treat, cure or prevent any disease.  If you have questions about food, diet, nutrition, natural remedies or holistic health, please do your own research and consult with your health care practitioner.  

OTHER WAYS TO ENJOY WATERMELON

Creamy Watermelon Ice Cream

Watermelon Granita

Watermelon Lemonade - Blended

Watermelon-Carrot Juice

Summer Sangria w/ Watermelon Juice

This post is part of Wellness Weekend @ Diet, Dessert and Dogs, Whole Health Weekend Link-Up @ Nourishing Treasures, Recipe Sharing Monday @ Jam Hands, Homestead Barn Hop @ The Prairie Homestead, Mangia Mondays @ Delightfully Dowling, Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free, and Seasonal Sunday @ Real Sustenance.